this space talks about the foods i love to cook and eat... some recipes are original, others are adopted then modified according to my taste... inspired by world famous chef Anthony Bourdain, asian cook Kylie Kwong and indian-singer-chef Roger Mooking...

Saturday, February 27, 2010

After a long silence, Im back. Done with checking exams, preparing notes and editing papers i finally have time updating my blog. "Gata" is famous among bicolano dishes. Aside from its spicy and hot flavor, the presence of "gata" distinguishes bicol dishes from other pinoy foodie. Here's my first "gata" menu - Ginataang alimango wid Sitaw..

Saute garlic, ginger and onions. Add the alimango.Season with shrimp paste (locally termed as "balaw" or "dinilan") and pepper. Add a cup of water then simmer for 10 minutes or until crab changes to orange color. Then add sitaw. When it is tender, add a mug of "kakang gata". Simmer for 5 minutes or until its creamy. Add some sili.